Fermented fish
Fermented Fish
Fermented fish is a traditional preparation of fish. Before refrigeration, fermentation was an important preservation method. The fish is fermented for a period of time before being consumed, which gives it a unique flavor.
Pronunciation: /fərˈmɛntɪd fɪʃ/
Etymology: The term "fermented" comes from the Latin fermentum, meaning "to leaven", and "fish" comes from the Old English fisc.
Preparation
Fermented fish is prepared by storing and aging the fish in various substances, including brine, vinegar, tamarind, lemon juice, and spices. The fish is left to ferment for a period ranging from a few days to several months. The fermentation process allows the fish to develop a strong, pungent flavor and aroma.
Varieties
There are many varieties of fermented fish, each with its own unique flavor and preparation method. Some of the most popular include:
- Surströmming: A Swedish dish made from fermented Baltic herring.
- Hákarl: A traditional Icelandic dish made from fermented shark.
- Bagoong: A Filipino condiment made from fermented fish or shrimp.
- Prahok: A Cambodian condiment made from crushed, fermented fish.
Health Benefits
Fermented fish is rich in protein, vitamin B12, and omega-3 fatty acids. The fermentation process also produces beneficial probiotics, which can improve digestive health.
See Also
External links
- Medical encyclopedia article on Fermented fish
- Wikipedia's article - Fermented fish
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